In a pot add 2 tbsp of cooking oil. Sauté ginger & garlic.
Add red curry paste & sauté for 1-2 minutes. Add more oil if needed.
Add coconut milk, chicken or vegetable broth, & mix well.
Add garlic powder, onion powder, salt, chicken soup powder, & sugar.
Cover & let the soup simmer on medium heat for about 10-15 minutes.
Add vegetables & udon noodles. Bring soup back up to a simmer & cook for another 3-4 minutes.
Top the soup off with fresh lime, cilantro & Thai chili for extra kick.